Tempe Berontak: A Savory Indonesian Delight
Introduction
Tempe Berontak is a traditional Indonesian dish that celebrates the nutty flavor of tempeh, complemented by a medley of aromatic spices and a touch of heat. This dish is not only delicious but also a fantastic source of protein, making it an excellent addition to any meal. Whether you’re a seasoned cook or a culinary novice, this recipe is straightforward and offers a delightful experience with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 pieces |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 3 cloves |
| Lemongrass (serai) | 1 stalk, bruised |
| Bird’s eye chili (cabe rawit) | 20 pieces (adjust to taste) |
| Shrimp paste (terasi) | A small amount |
| Salt (garam) | To taste |
| Sugar (gula) | A pinch |
| Cooking oil | 4 tablespoons |
| Water | A little |
Nutritional Information
Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
| Nutrient | Amount per serving |
|---|---|
| Calories | 250-300 |
| Protein | 12g |
| Carbohydrates | 15g |
| Fat | 18g |
| Fiber | 4g |
Instructions
-
Preparation of Tempeh: Begin by cutting the tempeh into small, irregular pieces, or you can opt to coarsely crush them if you prefer a different texture. The aim is to create bite-sized chunks that will absorb the flavors of the spices.
-
Frying the Tempeh: In a skillet or frying pan, heat oil over medium heat. Once hot, gently add the tempeh pieces. Fry them until they are golden and just cooked through, which helps to remove any raw smell from the tempeh. If you prefer, you can skip this step and cook them directly with the spices, depending on your taste preferences. Once fried, remove them from the pan and set aside.
-
Preparing the Spice Mixture: In a mortar and pestle or food processor, combine the shallots, garlic, shrimp paste, bird’s eye chili, and salt. Blend these ingredients into a smooth paste that will form the base of your sauce.
-
Sautéing the Spices: Using the same pan where you fried the tempeh, add a bit more oil if necessary. Add the spice mixture along with the bruised lemongrass. Sauté the mixture over medium heat until fragrant and the oil starts to separate from the spices.
-
Combining Ingredients: Once the spices are aromatic, add the fried tempeh back into the pan. Stir well to ensure each piece is coated with the spicy mixture. Pour in a little water to help the flavors meld and prevent the dish from drying out. Continue to stir and cook until the water has mostly evaporated, and the tempeh is well coated in the spices.
-
Final Taste Adjustments: Taste the dish and adjust the seasoning as necessary. The salty flavor should be more pronounced, with a hint of sweetness from the sugar acting as a natural flavor enhancer.
-
Serving: Once the tempeh reaches a nice golden color and is cooked through, remove it from the heat. Serve your Tempe Berontak hot alongside a steaming bowl of rice, allowing the rich flavors to shine through.
Conclusion
Tempe Berontak is not only a delicious dish that encapsulates the essence of Indonesian cuisine, but it also showcases the versatility of tempeh, turning simple ingredients into a culinary masterpiece. Enjoy this dish as part of a larger feast or as a comforting meal any day of the week. Happy cooking!
